Restaurants
- Abram Plaut added a new meal Dinner at 狐狸丸 at Korimaru
お茶漬けセット(淡麗)しお / Ochazuke Set (Tanrei) Shio / Korimaru - Kamata, Tokyo
Clear soup is made from sea bream and Daisen brand chickens, with choice of shio or shoyu tare. The sea bream is first rinsed with sake and grilled in the oven to remove any unwanted smell before being used to make the soup stock. Noodles are by Mikawaya... More
お茶漬けセット(淡麗)しお / Ochazuke Set (Tanrei) Shio / Korimaru - Kamata, Tokyo
Clear soup is made from sea bream and Daisen brand chickens, with choice of shio or shoyu tare. The sea bream is first rinsed with sake and grilled in the oven to remove any unwanted smell before being used to make the soup stock. Noodles are by Mikawaya Seimen. Topped with grilled sea bream, menma, kaiware and yuzu. Pork chashu served on the side is meant to be eaten shabu-shabu style. Ochazuke set with sea bream sashimi is recommended, paitan soup also on the menu.
The master is self taught. 12 seats. Open since February 15th, 2017. Less
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小ラーメン / Shō Ramen / Ramen Jiro - Hitachinaka, Ibaraki
Jiro style tonkotsu-shoyu soup, house-made noodles cut thick and served slightly al dente. Topped with pork chashu, bean sprouts, cabbage and pork back fat. The ramen bowl itself is the largest out of all Jiro locations.
The second Jiro branch in Ibaraki Prefecture and the 42nd overall... More
小ラーメン / Shō Ramen / Ramen Jiro - Hitachinaka, Ibaraki
Jiro style tonkotsu-shoyu soup, house-made noodles cut thick and served slightly al dente. Topped with pork chashu, bean sprouts, cabbage and pork back fat. The ramen bowl itself is the largest out of all Jiro locations.
The second Jiro branch in Ibaraki Prefecture and the 42nd overall currently open and operating under the noren-wake system. The master here trained at the Honten in Mita for seven years, then three more years combined at Jiro branches in Sakuradai and Koganei. The building for this location in Hitachinaka was previously a convenience store before being converted. 20 total seats. Since December 2021. Less
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- Abram Plaut added a new meal Dinner at めん屋ふる川 at Furukawa (ふる川)
台湾らーめん / Taiwan Ramen / Furukawa - Mito, Ibaraki
Consomme style soup uses domestic fresh chickens, minced pork, niboshi and vegetables. Thin straight noodles are house-made. Limited Taiwan style comes with minced pork, menma, negi, garlic chives and chili. Standard menu features shio, shoyu, niboshi ramen and shirunashi. Chashu is roasted... More
台湾らーめん / Taiwan Ramen / Furukawa - Mito, Ibaraki
Consomme style soup uses domestic fresh chickens, minced pork, niboshi and vegetables. Thin straight noodles are house-made. Limited Taiwan style comes with minced pork, menma, negi, garlic chives and chili. Standard menu features shio, shoyu, niboshi ramen and shirunashi. Chashu is roasted and hung up before being grilled.
The master previously worked as a French chef and is self-taught. Originally opened in June of 2014, moved to the current location from November 13th, 2017. Open 9am to 2pm. 16 seats. Less
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地鶏正油そば / Shoyu Ramen / Kodawari Ramen (Yokocho) - Paris, France
Farm-raised chicken broth is combined with shellfish dashi. Shoyu tare uses a blend of three types of Japanese soy sauce, also containing bacon-infused chicken oil. Noodles are house-made with whole wheat grown in France specially for the restaurant. Topped with Iberico Pata... More
地鶏正油そば / Shoyu Ramen / Kodawari Ramen (Yokocho) - Paris, France
Farm-raised chicken broth is combined with shellfish dashi. Shoyu tare uses a blend of three types of Japanese soy sauce, also containing bacon-infused chicken oil. Noodles are house-made with whole wheat grown in France specially for the restaurant. Topped with Iberico Pata Negra Cebo de Campo pork chashu, chicken chashu, ajitama, diced onions, menma, roasted tomato, nori and fresh greens.
Founded by chef Jean-Baptiste Meusnier, a former fighter jet pilot who trained at ramen school in Japan. The theme of this restaurant is a Japanese yokocho or alleyway. Roughly 70 seats. Open since spring 2016, with a second concept Kodawari Ramen (Tsukiji) since 2019. @kodawariramen @jeanbaptistemeusnier Less
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- Abram Plaut added a new meal Dinner at SANJO PARIS at Sanjo
つけめん / Tsukemen / Sanjo - Paris, France
Dipping soup uses chicken, pork and fish. Medium thick noodles are special ordered, topped with spicy menma, ajitama, negi and nori. Various side dishes are based on Japanese cuisine with European influence. Desserts and natural wines also on the menu.
Japanese founder Kaito Hori previously worked... More
つけめん / Tsukemen / Sanjo - Paris, France
Dipping soup uses chicken, pork and fish. Medium thick noodles are special ordered, topped with spicy menma, ajitama, negi and nori. Various side dishes are based on Japanese cuisine with European influence. Desserts and natural wines also on the menu.
Japanese founder Kaito Hori previously worked as a stylist in New York; the idea to open a ramen shop in Paris came to him after visiting the city during fashion week. Assisted by chefs Ryoun Komatsu and Takamasa Hayatsu, who each has ramen experience in Paris and Kyoto, respectively. Open since June 2018. @sanjo_paris Less
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- Abram Plaut added a new meal Dinner at Hakata Choten Opera at Hakata Choten
豚骨ラーメン / Tonkotsu Ramen / Hakata Choten - Paris, France
Hakata style tonkotsu ramen. Pure pork bone soup made in-house cooks for at least 24 hours before completion. Semi-thin noodles are shipped in from Japan. Minimal toppings of pork chashu, bean sprouts and green onion. Gyoza also popular, handmade daily.
Run by the Manichi Group,... More
豚骨ラーメン / Tonkotsu Ramen / Hakata Choten - Paris, France
Hakata style tonkotsu ramen. Pure pork bone soup made in-house cooks for at least 24 hours before completion. Semi-thin noodles are shipped in from Japan. Minimal toppings of pork chashu, bean sprouts and green onion. Gyoza also popular, handmade daily.
Run by the Manichi Group, based in Kyushu, Japan. 3rd generation CEO Minoru Tanaka is from Kurume, the birthplace of tonkotsu ramen. Ramen Manichi originally opened in 1953, the company now operates multiple food concepts including ramen and gyoza. Hakata Choten Fukuoka branch opened in 2006. First Paris location since May 2015, with a 2nd Les Halles branch since 2017. Less
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鰯の正油そば / Sardine Shoyu Ramen / Kodawari Ramen (Tsukiji) - Paris, France
Brittany sardine broth and niboshi dashi are combined with a shoyu tare containing three types of Japanese soy sauce. Noodles house-made using wheat the restaurant has specially grown in France. Topped with fresh sardines, Iberico Pata Negra Cebo de Campo pork chashu,... More
鰯の正油そば / Sardine Shoyu Ramen / Kodawari Ramen (Tsukiji) - Paris, France
Brittany sardine broth and niboshi dashi are combined with a shoyu tare containing three types of Japanese soy sauce. Noodles house-made using wheat the restaurant has specially grown in France. Topped with fresh sardines, Iberico Pata Negra Cebo de Campo pork chashu, chicken chashu, tamago, fish powder, black pepper, green onion and miso paste.
Founded by chef Jean-Baptiste Meusnier, a former fighter jet pilot who trained at ramen school in Japan. He opened the first Ramen Kodawari (Yokocho) in Paris in the spring of 2016. This 2nd branch is themed after Tsukiji fish market, utilizing fresh fish sourced from France. Roughly 60 seats. Open since May 2019. @kodawariramen @jeanbaptistemeusnier Less
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- Abram Plaut added a new meal Dinner at Menkicchi Ramen at Menkicchi
仙台ラーメン / Sendai Ramen / Menkicchi Ramen - Paris, France
Sendai ramen contains tonkotsu-miso soup made using pork bones and chicken. Noodles are house-made fresh daily at an off-site location. Toppings include spicy ground pork, sliced chashu, nitamago, bean sprouts and nori.
Run by master Makoto Saegusa-san and the Kintaro Group, which... More
仙台ラーメン / Sendai Ramen / Menkicchi Ramen - Paris, France
Sendai ramen contains tonkotsu-miso soup made using pork bones and chicken. Noodles are house-made fresh daily at an off-site location. Toppings include spicy ground pork, sliced chashu, nitamago, bean sprouts and nori.
Run by master Makoto Saegusa-san and the Kintaro Group, which operates a number of Japanese concepts in the Rue Sainte-Anne district of Paris. Roughly 30 seats. Open since late 2019. @kintarogroup_kg Less
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- Abram Plaut added a new meal Dinner at 丸長 阿佐ヶ谷店 at 我楽酒家 丸長
四川つけ麺 / Shisen Tsukemen / Garakushuka Maruchō - Asagaya, Tokyo
Szechuan inspired tsukemen, using a soup stock of chicken carcasses with spices. Noodles are supplied by Asakusa Kaikarou. Run as both an izakaya and a ramen shop, with various side dishes and alcohol also available.
Originally opened as Eiraku in 1951, this shop was founded... More
四川つけ麺 / Shisen Tsukemen / Garakushuka Maruchō - Asagaya, Tokyo
Szechuan inspired tsukemen, using a soup stock of chicken carcasses with spices. Noodles are supplied by Asakusa Kaikarou. Run as both an izakaya and a ramen shop, with various side dishes and alcohol also available.
Originally opened as Eiraku in 1951, this shop was founded by the younger brother of one of the staff of the legendary Maruchō in Ogikubo. The current master's father took over this shop in 1970, changing the name to Maruchō at that time. Current master Tarusawa-san ran an izakaya in Asakusabashi before taking over this location from his father, adding tantanmen and other izakaya influences. 19 seats. Renewal open in June of 2020. Less
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- Abram Plaut added a new meal Dinner at 荻窪らーめん栄龍軒 at 荻窪らーめん 栄龍軒
醤油らーめんぜいたく + 焼き餃子 / Shoyu Ramen Zeitaku + Yaki-Gyoza / Ogikubo Ramen Eiryūken - Soka-Matsubara, Saitama
Ogikubo style ramen, consisting of shoyu soup using pork bones, pork feet, chicken carcasses, kombu, niboshi, katsuo and saba. Noodles are house-made with both thick and thin noodles available. Zeitaku toppings include... More
醤油らーめんぜいたく + 焼き餃子 / Shoyu Ramen Zeitaku + Yaki-Gyoza / Ogikubo Ramen Eiryūken - Soka-Matsubara, Saitama
Ogikubo style ramen, consisting of shoyu soup using pork bones, pork feet, chicken carcasses, kombu, niboshi, katsuo and saba. Noodles are house-made with both thick and thin noodles available. Zeitaku toppings include ajitama, extra pork chashu, menma, negi, nori and wontons. Fried gyoza on the side.
The original master trained at Maruchō in Mejiro. He is credited for making tantanmen popular in the area, the 3rd master here went on to open a tantanmen specialty shop in Soka called Goma. The current master is 3rd generation. 15 seats. Open date unknown. Less